fmb

Farmers’ Market Box 4-5-2018




This week’s local produce and featured farms:

White Cauliflower - Black Sheep Produce

Broccolini  - Black Sheep Produce

Rapini - Coleman

Red Mustard frill - Coleman

Gold Nugget Tangerines - Lee

Kumquat - Maria Stolich Farm

Murcott Tangerine - Regier

Oro Blanco - Garcia

Romanesco Squash - JR Organics

Purple Kohlrabi - JR Organics

Japanese Sweet Potatoes  - Milliken
Juicing Bag:

Gapefruit - Lodge Ranch

Green Kale - Lakeside Organics

Black Kale - Cal Organics

Carrots - Cal Organics

Fennel - Lakeside Organics

Strawberries - Well Pict

Farmer’s Choice:

Ruby Red Grapefruit - Golden Door

Pink Lady Apple - Cuyama

Temple Tangor Oranges - Murray Family Farms

Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

When it’s about food…#specialtyproduce
Click the links above & search for products on our website with recipes attached

Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hastag #SpecialtyProduceFMB!

Juice Recipes
Courtesy of Drew Canole of Fitlife.tv

 

Taste the rainbow

1 Red Beet

2 Oranges

1 Bunch Kale

1 Bunch Celery

Sunset wellness 

1 orange

3 Carrots

2 beets

Power Greens

1 bunch celery

1 bunch kale

2 beets

1 orange

Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)

Cauliflower Cake

Serves 6

This recipe is a riff on Yotam Ottolenghi’s Cauliflower Cake from Plenty More.  This version works well and is a beautiful centerpiece for Meatless Monday. 

 

2 tablespoons white sesame

1 cauliflower, cut into florets (you should have at least 4 cups)

Salt and freshly ground black pepper

1 medium red onion, finely chopped

1/4 cup extra virgin olive oil olive oil

7 large eggs

1/2 cup basil leaves, chopped

1 cup all-purpose flour, sifted

1 1/2 teaspoon baking powder

1/3 teaspoon ground turmeric

1 1/2 cups grated Parmigiano Reggiano

Salt and black pepper

 

  1. Preheat the oven to 400°F.  Coat the inside of a springform pan with non-stick cooking spray and sprinkle the sesame seeds into the bottom and up the sides of the pan.  Set aside.
  2. Bring 4 quarts of salted water to a boil, and simmer the cauliflower for 15 minutes, until the florets are soft.  They should come apart when speared with a fork.  Drain and season with salt and pepper.
  3. In a skillet, heat the oil, and saute the onion until it is softened.  Add the turmeric, and saute another minute.  Set aside to cool.
  4. In a large bowl, whisk together the eggs, onion, basil, flour, baking powder, Parmigiano, salt and pepper.  Whisk until smooth.  Add the cauliflower and stir to combine.
  5. Pour the cauliflower into the pan, bake for 45 to 50 minutes, until golden brown and set, a knife inserted into the center of the cake should come out clean. Remove from the oven and let rest for 20 minutes before serving.  Serve warm or at room temperature.

Adapted from:  Plenty More, by Yotam Ottolenghi

 

 

Red Frill Mustard Salad with Tangerine Vinaigrette

Serves 4

1 bunch red frill mustard greens, washed, spun dry, tough stems removed, and chopped

1/4 cup finely chopped red onion

1/3 cup Murcott tangerine juice

3 tablespoons aged balsamic vinegar

1/2 cup vegetable oil

2 tablespoons honey

Salt and pepper

1/3 cup crumbled goat cheese

  1. Put the mustard greens into a salad bowl with the red onion.
  2. In a small bowl, whisk together the juice, vinegar, oil and honey.  Season with salt and pepper.
  3. Toss the greens and onion with the dressing and toss to coat.
  4. Garnish with the goat cheese and serve.

 

Confetti Kohlrabi Slaw

Serves 4 to 6

1 purple kohlrabi, peeled and shredded

1 Romanesco squash, ends trimmed, and shredded

2 medium carrots, scraped, and shredded

2 Gold Nugget tangerines, peeled, segmented and chopped

1/4 cup tangerine juice

1/2 cup mayonnaise

2 tablespoons honey

2 tablespoons finely chopped cilantro or Italian parsley

1 tablespoon Dijon mustard

Salt and pepper

2 tablespoons poppy seeds

  1. In a salad bowl, combine the kohlrabi, squash, carrots, and tangerines.
  2. In another bowl, whisk together the juice, mayonnaise, honey, cilantro or parsley, and mustard.  Season with salt and pepper and toss with the vegetables.
  3. Sprinkle with the poppy seeds and toss again.  The slaw can be refrigerated for up to 3 days.

Roasted Japanese Sweet Potatoes with Miso Maple Butter

Serves 4

1-pound Japanese Sweet Potatoes, scrubbed

1/2 cup unsalted butter, softened

1 tablespoon white miso

2 tablespoons maple syrup

2 scallions, finely chopped

 

  1. Preheat the oven to 400 degrees.  Prick the potatoes with the tip of a sharp paring knife, and roast for 50 to 60 minutes until the potatoes are soft.
  2. While the potatoes are baking, cream together the butter, miso, maple syrup and scallions.
  3. When the potatoes are roasted, split them in half, dollop with the miso maple butter and serve.

 

Romanesco Squash Fritters

Serves 4

 

1 Romanesco squash, scrubbed, and coarsely grated

Salt

1 large egg, beaten

1/2 cup bread crumbs

1/2 cup grated Parmigiano Reggiano

1 garlic clove, minced

1 scallion, finely chopped

Salt and pepper

Oil for frying

 

  1. Put the squash into a colander and sprinkle with the salt.  Let sit for 10 minutes.  Squeeze out the moisture, and transfer to a bowl.
  2. Add the egg, bread crumbs, Parmigiano, garlic, and scallion to the squash.  Season with salt and pepper.
  3. Heat 1/2 inch of oil in a large skillet, form the zucchini mixture into 1 to 2-inch patties, and fry on one side till golden brown, turn and fry on the other side till golden brown.  Drain on paper toweling and serve warm.  These can be kept warm in a 250-degree oven for up to 1 hour.

 

Panna Cotta with Prosecco Kumquat Sauce

Serves 6

 

2-1/2 cups Prosecco

2/3 cup honey

1/2 cup granulated sugar

3 slices peeled fresh ginger

1 cinnamon stick

1 teaspoon vanilla paste or extract

1 pound kumquats, thinly sliced and seeded

 

  1. In a saucepan, bring the prosecco, honey, sugar, ginger, cinnamon, vanilla and Kumquats to a boil.
  2. Simmer for 30 to 40 minutes, until the liquid is syrupy, and the kumquats are tender.  Cool completely.
  3. Serve over ice cream, cake, or panna cotta.

 

Vanilla Panna Cotta

1 1/2 teaspoons unflavored gelatin

2 tablespoons cold water

3 cups heavy whipping cream

1/2 cup sugar

Pinch of salt

1 1/2 teaspoons vanilla paste or extract

1 cup sour cream

 

  1. Sprinkle the gelatin over the cold water. Let stand for 5 minutes. In a 3-quart saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let it boil.
  2. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.
  3. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth. Fill 4 ounce ramekins three-quarters full with the cream. Chill 4 to 24 hours.  Serve with the kumquat syrup.

 

Rappini with Pasta and Sausage

Serves 4 to 6

 

1/2 pound bulk Italian sausage

2 tablespoons extra virgin olive oil

2 garlic cloves, minced

Pinch red pepper flakes

1 bunch rappini, chopped

1/4 cup chicken or vegetable broth

1 pound orecchiette, cooked 3 minutes short of al dente, saving some pasta water

1/2 cup grated Parmigiano Reggiano

 

  1. In a large skillet, cook the sausage, breaking up any large pieces, until it is no longer pink.  Transfer to a plate, wipe out the pan, add the oil, swirl the garlic and red pepper flakes in the pan, add the rappini to the pan with the broth, and simmer for 2 to 3 minutes, until the rappini is tender.  Add the sausage to the pan, and season with salt and pepper.
  2. When the pasta is cooked, add it to the skillet, tossing to coat, adding pasta water to create a creamy sauce.
  3. Add 1/2 of the cheese and continue to toss until the sauce is creamy.  Serve the pasta garnished with the remaining cheese.

Broccolini with Gremolata

Serves 2

1 bunch broccolini, chopped

3 tablespoons extra virgin olive oil

2 garlic cloves, minced

Grated zest of 1 tangerine

1 tablespoon grated Oro Blanco zest

Salt and pepper

1/4 cup finely chopped parsley

 

  1. Steam the broccolini for 2 to 3 minutes until crisp/tender.  Heat the oil add the garlic and zests, and swirl for 1 minute.
  2. Add the broccolini and toss to coat.  Season with salt and pepper, add the parsley, and serve.

 

Oro Blanco Sangria

Serves 4 to 6

 

1 cup superfine sugar

1 cup hot water

2 750-ounce bottles Riesling or Chablis

1 Oro Blanco, ends removed, and sliced 1/4-inch thick

2 Gold Nugget Tangerines, peeled, and segmented

1/2 cup Triple Sec

One 750-ounce bottle sparkling water

Orange slices, or lime slices for garnish

 

  1. Put the sugar and hot water into a large bowl, stirring until the sugar is dissolved.  Add the wine, Oro Blanco, tangerine segments, and Triple Sec.  Cover and refrigerate for at least 4 hours, or overnight.

For each serving, pour 1/2 cup Sangria mixture into a wine glass, and top off with the sparkling water.  Serve garnished with an orange or lime slice.

Choice Recipes:

Ruby Red Temple Orange Marmalade

Makes 16 ounces

 

3 ruby red grapefruit

1 pound Temple Oranges

6 cups water

8 cups sugar

 

  1. Wash the oranges and grapefruit thoroughly. Cut the oranges into 1/8-inch slices using a mandoline, removing the seeds as you go. Cut the orange slices into quarters. Cut the grapefruit into quarters, and slice on the mandoline.
  2. Place the oranges and grapefruit pieces into an 8-quart stainless steel pot, add the water and set over high heat and bring to a boil, approximately 10 minutes.
  3. Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes. Add the sugar, bring to a rapid boil, until it reaches 222 to 223 degrees F on a deep-fry or candy thermometer, and darkens in color, approximately 15 to 20 minutes.
  4. Spoon the marmalade into sterilized jars and refrigerated for up to 1 month, or process in a water bath according the manufacturers directions.

 Chicken Apple Salad with Apple Cider Dressing

Serves 6 to 8

 

Apple Cider Dressing

1 1/3 cups vegetable oil

1/2 cup apple juice or cider

2 tablespoons fresh lemon juice

1 1/2 teaspoons salt

1 teaspoon celery seeds

1/4 teaspoon dry mustard

Pinch of cayenne pepper

In a medium-size bowl, whisk the dressing ingredients until blended.

 

Salad

4 cups bite-size pieces of cooked chicken cut into bite-size pieces

4 ribs celery, finely chopped

2/3 cup golden raisins

1/4 cup finely chopped red onion

3 pink apples, cored and cut into 1/2-inch dice

Two 10-ounce packages mixed field greens of your choice

1 1/2 cups chopped pecans

 

  1. To assemble the salad, in a large bowl, combine the chicken, celery, raisins, onion, and apples, then toss with about 1/4 cup of the dressing.
  2. When ready to serve, place put the greens into a large salad bowl and add the chicken mixture and 1 cup of the pecans.  Toss with some of the dressing until everything is coated.  Add more dressing if it is needed and garnish with the remaining 1/2 cup of pecans. Serve immediately.

@Diane Phillips  www.dianephillips.com  Blog:  www.cucinadivina.blogspot.com

Follow me on Facebook (professional page) Twitter, and Pinterest

 

Download our FREE app HERE

Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

When it’s about food…#specialtyproduce

If you haven’t joined yet, you can order a bag for next week on our FMB page!

fmb 3-29-18

Farmers’ Market Box 3-29-2018



This week’s local produce and featured farms:

Purple Carrots - Black Sheep Produce

Fennel  - Black Sheep Produce

Romaine Lettuce -Be Wise Ranch

Black Kale - Be Wise Ranch

Fortune Tangerines - Murray

Kumquat - Maria Stolich Farm

Temple Tangor Orange  - Murray

Pomelo - Golden Door

Basil - Sundial

Pee Wee Mix Potatoes - Weiser Family Farm

Tatsoi  - Sundial

 

Juicing Bag:

Valencia Orange - Lodge Ranch

Green Kale - Lakeside Organics

Red Beets - Cal Organics

Carrots - Cal Organics

Celery - Lakeside Organics

Farmer’s Choice:

Red Savoy Cabbage - Flora Bella Organics

Mardi Gras Radish - Terra Madre Gardens

Dancy Tangerine - Garcia Organics

Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

When it’s about food…#specialtyproduce
Click the links above & search for products on our website with recipes attached

Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hastag #SpecialtyProduceFMB!

Juice Recipes
Courtesy of Drew Canole of Fitlife.tv

 

Taste the rainbow

1 Red Beet

2 Oranges

1 Bunch Kale

1 Bunch Celery

Sunset wellness 

1 orange

3 Carrots

2 beets

Power Greens

1 bunch celery

1 bunch kale

2 beets

1 orange

Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)

Fennel and Pomelo Salad

Serves 4

One bulb fennel, root end trimmed, wispy ends removed, and thinly sliced

1 pomelo, peel and pith removed, cut into 1/2-inch slices, then into 1/2 moons

1/2 cup extra virgin olive oil

1/4 cup red wine vinegar

2 teaspoons finely chopped oregano or basil

Salt and pepper

 

  1. Arrange the fennel on a serving platter and top with the pomelo slices.
  2. In a small bowl, whisk together the oil, vinegar, and oregano or basil.  Season with salt and pepper.
  3. Drizzle over the salad and serve at room temperature.

 

 

Creamy Caesar Salad with Parmesan Crisps

Serves 6

For the Parmesan Crisps

3 cups shredded Parmigiano Reggiano

 

  1. Preheat the oven 400 degrees, line a baking sheet with silicone.
  2. Put a tablespoon of cheese onto the baking sheet and spread in a circle.  Repeat spacing the cheese 1/2-inch apart.  Bake for 5 minutes until the cheese is crisp.
  3. Remove from the oven and allow to cool on the baking sheet.  Remove with a thin spatula.  The crisps can be stored air tight for 3 days.

 

For the Salad

1 cup mayonnaise

1/2 cup sour cream

1 tablespoon fresh lemon juice

1 1/2 teaspoons anchovy paste (or additional Worcestershire)

2 cloves garlic, minced

2 teaspoons Worcestershire sauce

1 1/2 teaspoons freshly ground black pepper

6 hearts of romaine, washed, spun dry and cut into 1-inch ribbons

1 1/2 cups shredded Parmigiano Reggiano

 

  1. In a medium-size bowl, whisk together the dressing ingredients until smooth.
  2. Do-Ahead: At this point, cover and refrigerate for at least 4 hours and up to 5 days.
  3. When ready to serve, assemble the salad.
  4. Put the romaine in a large salad bowl and toss with the dressing until evenly coated. Add the Parmesan and toss again until well coated.  Garnish each serving with a Parmesan crisp.  Serve immediately.

 

Pee Wee Potato Gratin

Serves 4 to 6

2 tablespoons unsalted butter

1 tablespoon extra virgin olive oil

2 garlic cloves, minced

1 teaspoon lemon zest

One bunch Tatsoi, tough stems removed, and cut into 1/2-inch ribbons

Salt and pepper

1 1/2 cups milk

1 cup heavy cream

1 pound pee wee potatoes, thinly sliced

1 1/2 cups shredded Gruyere cheese

1/2 cup grated Parmigiano Reggiano cheese

 

  1. Preheat the oven to 350 degrees and coat the inside of a 13 by 9-inch baking dish with non-stick cooking spray.
  2. In a large skillet, melt the butter in the oil, saute the garlic and lemon zest for 30 seconds. Add the Tatsoi, saute for 5 minutes, until there is no longer any liquid in the skillet.
  3. Season the with salt and pepper.
  4. Add the milk, cream and the potatoes, and simmer until the potatoes are almost cooked through.  A sharp knife will pierce them easily.  Season the sauce with the salt and pepper.
  5. In a bowl, combine the gruyere and Parmigiano.
  6. Transfer the mixture to the prepared baking dish.
  7. Sprinkle with the cheese mixture.
  8. Bake covered for 30 minutes, uncover and cook another 15 minutes, or until the gratin is bubbling and the cheeses are golden brown.  Allow to rest for 10 minutes, before serving.

 

Purple Carrot Cake with Tangerine Frosting

Serves 6 to 8

 

1 1/2 cups canola oil

2 cups sugar

3 large eggs

2 teaspoons vanilla extract

2 cups grated carrots

1 cup tangerine segments, chopped

1/3 cup tangerine juice

1/2 cup chopped pecans

3 cups unbleached all-purpose flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 recipe Cream Cheese Frosting (recipe follows)

  1. Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray, or two 9-inch round cake pans, or 30 standard cupcake liners.
  2. In a large bowl, beat together the oil, sugar, eggs, and vanilla.  Add the carrots, tangerine segments and juice, and nuts, stirring until blended.
  3. Add the flour, baking soda, and cinnamon and stir to combine.  Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 40 to 50 minutes.  (9-inch cake pans will take 30 to 40 minutes, and cupcakes 25-30 minutes)
  4. Place the pan on a rack and let cool completely. Spread the top of the cake with the cream cheese frosting.

Cream Cheese Frosting

Makes 6 cups, enough to frost two 9-inch layers, one 13 x 9-inch cake, or 30 cupcakes

 

One 8-ounce package cream cheese, softened

1/2 cup (1 stick) unsalted butter or margarine

5 cups confectioners’ sugar

1/4 cup tangerine juice

 

  1. In the bowl of an electric mixer, beat together the cream cheese and butter until smooth.
  2. Gradually add the sugar, and some of the tangerine juice, beating until the frosting is spreading consistency.
  3. Frost the top and sides of the cake.

 

Old Fashioned Stuffed Pork

Serves 6 to 8

This recipe is a riff on Maryland Stuffed Ham, seen in the NY Times last week. 

 

One 6 to 7 pound pork shoulder

Salt and pepper

1/4 cup unsalted butter

2 garlic cloves, minced

Pinch red pepper flakes

1 cup finely chopped onion

2 ribs celery, finely chopped

2 tablespoons finely chopped sage

1 teaspoon finely chopped thyme

1 bunch kale, tough stems removed, cut into 1/2-inch ribbons

Salt and pepper

2 cups fresh bread crumbs

1 large egg, beaten

3 tablespoons extra virgin olive oil

1/2 cup Riesling

1/2 cup chicken broth

2 tablespoons cornstarch mixed with 2 tablespoons water

 

  1. Preheat the oven to 325 degrees.
  2. Lay the pork shoulder on a cutting board, and butterfly, so that the flesh is even thickness.
  3. Season with salt and pepper
  4. In a large skillet, melt the butter, and swirl the garlic and red pepper flakes in the butter for 1 minute until fragrant.
  5. Add the onion, celery, sage, and thyme.  Saute until the onions are softened.
  6. Add the kale to the skillet and cook until the kale is wilted.  Season with salt and pepper.
  7. Transfer the kale mixture to a mixing bowl.
  8. Add the bread crumbs, and egg, stirring to blend.
  9. Cool the mixture, and then spread over the inside of the pork shoulder.
  10. Roll the pork shoulder, and secure with butcher’s twine, or silicone bands.
  11. In a large Dutch oven, heat the oil over medium high heat, brown the pork on all sides, deglaze the pan with the wine, and broth.
  12. Roast the pork shoulder covered for 4 hours, until the meat is tender.
  13. Transfer the pork to a cutting board, cover with foil, skim off any excess fat from the surface of the liquid in the pan.  Bring the sauce to a boil, add the cornstarch mixture, and bring back to a boil.  Season the sauce with salt and pepper.
  14. Carve the pork, and nap with some of the sauce.

 

Romaine Salad with Basil Kumquat Vinaigrette

Serves 4

 

One head romaine lettuce, washed, spun dry and chopped

2 cups kumquats, halved, and seeded

1/4 cup tangerine juice

2 tablespoons honey

3 tablespoons rice vinegar

1/4 cup packed basil leaves

1/2 cup vegetable oil

Salt and pepper

 

  1. Put the romaine into a salad bowl.
  2. In a blender, or food processor combine the kumquats, tangerine juice, honey, rice vinegar, and basil leaves.  Process on and off to break up the kumquats.
  3. With the machine running, gradually add the oil, until the mixture is thickened.  Season with salt and pepper.  The dressing can be refrigerated for up to 1 week.
  4. Toss the romaine with the dressing and serve.

 

Temple Orange Bread Pudding with Vanilla Custard Sauce

Serves 6 to 8

Think of this as heavenly baked French Toast, the perfect make-ahead for this weekend.

 

1/2 cup unsalted butter, melted

1/3 cup firmly packed brown sugar

3 Temple oranges, peel and pith removed, sliced 1/2-inch thick

9 cups torn egg or Hawaiian sweet bread

3/4 cup sugar

1/4 cup orange juice

1 teaspoon vanilla paste or extract

8 large eggs, to your taste

1 1/2 cups heavy cream

 

  1. In a bowl, combine the butter and brown sugar, until combined.  Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.  Spread the butter and brown sugar into the bottom of the baking dish.  Top with the orange slices.
  2. Put the bread in a large bowl.
  3. In another large bowl, whisk together the sugar, orange juice, vanilla, eggs, and heavy cream until blended.
  4. Pour over the bread, stirring to blend well.
  5. Spoon the bread pudding mixture into the prepared baking dish, cover and refrigerate for at least 4 hours, or overnight.
  6. Preheat the oven to 350 degrees.  Bring the baking dish to room temperature for 30 minutes.
  7. Bake until puffed and golden brown, 35 to 40 minutes, remove the bread pudding from the oven and let rest for 10 minutes. Serve with vanilla custard sauce.

Vanilla Custard Sauce

1/3 cup sugar

1/4 cup cornstarch

4 cups whole milk

6 large egg yolks

2 teaspoons vanilla extract, or an extract or liqueur of your choice

  1. In a 2-quart saucepan, whisk together the sugar, cornstarch, milk, and egg yolks until smooth.  Place over medium-high heat and whisk until the mixture thickens and comes to a boil, 4 to 5 minutes.
  2. Remove from the heat and stir in the vanilla.
  3. Transfer to a glass bowl and press plastic wrap against the surface to keep a skin from forming.
  4. Do-Ahead: At this point, cool, refrigerate for at least 4 hours and up to 4 days, or freeze for up to 1 month.

 

Pesto Scampi with Linguine

Serves 6

1 cup packed basil leaves

2 garlic cloves

1/3 cup pine nuts

1/3 cup grated Parmigiano Reggiano

1/2 cup extra virgin olive oil

Salt and pepper

2 tablespoons unsalted butter

1/2 cup finely chopped red onion

Pinch red pepper flakes

Grated zest of 1 lemon

1 pound large shrimp, peeled and deveined

1 pound linguine, cooked 2 minutes short of al dente, saving the pasta water

 

  1. In a blender or food processor combine the basil, garlic, pine nuts, and Parmigiano.  Pulse on and off to bread up the nuts and garlic.
  2. With the machine running, slowly add the oil until the mixture is a paste.  Season with salt and pepper.  Set aside.  Any leftover pesto can be refrigerated for up to 1 week or frozen for up to 6 months.  Make sure to cover the leftover pesto with a thin layer of olive oil to prevent discoloration.
  3. In a large skillet, heat the butter, saute the onion, pepper flakes, and zest for 3 to 4 minutes.  Add the shrimp and cook until the shrimp turn pink.  Add 1/2 cup pesto to the shrimp and stir to blend.
  4. Add the hot pasta to the skillet and toss to combine.  Add some of the hot pasta water to make a creamy sauce.  Serve immediately.

 

Prosecco Marinated Citrus

Serves 4 to 6

2 cups Prosecco

2 cups sugar

1 pomelo, peel and pith removed, cut into segments

3 ruby red grapefruit, peel and pith removed, cut into segments

1 to 2 Melogold grapefruit, peel and pith removed, cut into segments

2 cups Dancy tangerine segments

1/4 cup finely sliced basil

 

  1. In a saucepan, bring the prosecco and sugar to a boil, until the sugar is dissolved.  Cool completely.
  2. Put the fruit into a serving bowl, pour the Prosecco mixture over the fruit.  Stir in the basil and serve.

 

@Diane Phillips  www.dianephillips.com  Blog:  www.cucinadivina.blogspot.com

Follow me on Facebook (professional page) Twitter, and Pinterest

 

Download our FREE app HERE

Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

When it’s about food…#specialtyproduce

If you haven’t joined yet, you can order a bag for next week on our FMB page!

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